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'''Persimmon pudding''' is a traditional [[United States|American]] dessert made with [[persimmon]]s. Although American, persimmon pudding is similar to traditional [[England|English]] dessert [[pudding]]s, such as [[Christmas pudding]] or quince pudding. This style of pudding is generally either [[Steaming|steamed]] or cooked in an oven with a water bath |
'''Persimmon pudding''' is a traditional [[United States|American]] dessert made with [[persimmon]]s. Although American, persimmon pudding is similar to traditional [[England|English]] dessert [[pudding]]s, such as [[Christmas pudding]] (raisin or fig) or quince pudding. This style of pudding is generally either [[Steaming|steamed]] or cooked in an oven with a water bath (also called a [[bain-marie]]). These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread. |
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The pudding is often served with [[ice cream]], [[crème anglaise]], [[whipped cream]], [[apple sauce]], or [[ |
The pudding is often served with [[ice cream]], [[crème anglaise]], [[whipped cream]], [[apple sauce]], or [[hard sauce]], which is sometimes called brandy sauce. It is traditionally served warm, though it can be served cold as well. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. As the pudding ages the various individual flavors mellow and blend. |
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In the U.S. state of [[Indiana]], it is considered one of two legendary local dishes; the other being [[sugar pie|sugar cream pie]].<ref>*{{cite book|last=Stuttgen|first=Joanne Raetz |title=Cafe Indiana: A Guide to Indiana's Down-Home Cafes|publisher=[[University of Wisconsin Press|Terrace Books]]|date=2007|isbn=0-299-22494-5}}</ref> |
In the U.S. state of [[Indiana]], it is considered one of two legendary local dishes; the other being [[sugar pie|sugar cream pie]].<ref>*{{cite book|last=Stuttgen|first=Joanne Raetz |title=Cafe Indiana: A Guide to Indiana's Down-Home Cafes|publisher=[[University of Wisconsin Press|Terrace Books]]|date=2007|isbn=0-299-22494-5}}</ref> |
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| Type | Pudding |
|---|---|
| Place of origin | United States |
| Main ingredients | Persimmon |
Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie). These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread.
The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce, which is sometimes called brandy sauce. It is traditionally served warm, though it can be served cold as well. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. As the pudding ages the various individual flavors mellow and blend.
In the U.S. state of Indiana, it is considered one of two legendary local dishes; the other being sugar cream pie.[1]
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